m^^m 









The Sheep 



BY 

DR. WILLIAM A. RUSHWORTH. 



A historical and statistical description of the Sheep and its 
products. The fottenning of Sheep. Its diseases, with pre- 
scriptions for scientific treatment. The respective breeds 
of Sheep and their fine points. Government inspect- 
ion, etc., \M\tU much other valuable information. 



INCLUDING NUMEROUS ILLUSTRATIONS. 



ALSO 



AN APPENDIX CONTAINING 

Slieep Breeders' dnd Live Stock Owners' Directory. 



CLEVEL.ANIi, nllKi: 

PUBLISH ERS 

1S98 



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Entered acconling to Act (if Congress, in (he year ISiiS, l)y 

WM. A. RUSH WORT II, 
In the oflice of the Librarian of Congress, at Washington. 



CHAPTERS. 



Chapter I— Sheep. Their Oris^in and Early History. 
Chapter II — The Prominent Breeds or Sheep. 

A Short=Wooled Breeds. 

1. The Spanish Merino. 

2. Rambouillet. 

3. Delaine Merino. 

B — Long=WooIed Breeds. 

\. rhe Leicester and Border Leicester. 
2. The Cotswold. 
8. The Lincoln. 

4. The Romniey Marsh, or Kentish Lonsi-wooled. 

C— The Middle^Wooled Breed. 

L The Southdown. 
2. The Shropshires. 

0. The Hampshire Down. 

4. The Oxfordshire Down. 

5. The Dorset Horned. 
<). 'Ilie Sut^olk Down. 

D —riountain Breeds. 

1. The Cheviot. 

2. The Herdwick. 
Chapter 111 — The Wool Industry. 
Chapter IV — Feeding and Fattening. 
Chap HER V — The Anatomical Structure, 



Chapter VI— The Digestive System. 
Chapter VII — (a) Rumination, iiow performed. 

(b) The Intestinal Organs. 

(c) The Genito-Urinary System. 
Chapter VllI— Mating and Selection, 
Chapter IX— A Study of Disease in general. 
Charter X — Diseases of the Brain and Nervous System. 
Chapter XI — Diseases of the Respiratory Organs. 
Chapter XII — Diseases of the Digestive Organs. 
Chapter XIII— Diseases of the Urinary System. 
Chapter XIV — Parasitic Diseases; due to Internal Parasites. 
Chapter XV — Parasitic Diseases of the Skin. 

Chapter XVI— Specific Diseases. 

Chapter XVll — Operative Surgery and Diseases of the Eye. 

Chapter XVIII— Local Non-Contagious Diseases. 

Chapter XIX — Parturition and Diseases incidental thereto. 

Chapter XX— Medical Treatment in General, agents used, their 

therapeutic actions and doses. 
Chapter XXI— Inspection of Sheep — Federal and State. 



SYNOPSIS OF CHAPTERS. 



Chapter I — Sheep. Their origin and early history. The White 
sheep of Asia. Rocky Mountain Sheep. The Musmon of Africa. 
First domestication very remote and uncertain. Sheep of the Bible. 
Sheep the forerunners of and aid to the civilization of man. Adap- 
tion to climatic conditions. Sheep husbandry a most honorable 
calling among the ancients. The Sheep of Greece, Italy and Spain. 
Spanish Wool. First weavers of wool. Origin of English breeds of 
Sheep, very early. Their advent in America. The Llama. Import- 
tations to United States. Growing demand. Now is the time to 
embark in Sheep raising. 

Chapter II— The Prominent Breeds of Sheep. Short-wooled 
breeds The Spanish Merino. Hambouilltt. Delaine Merino. Long 
wooled breeds. The Leicester and Border Leicester. The Cotswold. 
The Lincoln. The Rommey Marsh, or Kentish Long-wooled. The 
middle-wooled breed. The Southdown. The Shropshires. The 
Hampshire Down. The Oxfordshire Down. The Dorset Horned. 
The Sutiblk Down. Mountain breeds. The Cheviot. The Herdwick. 

Chapter 111 — The Wool Industry. Cloth manufacture dates 
back to earliest bible history. Romans first established factories in 
England. Spinning universal under the Saxon Monarchy. History 
of ancient woolen factories. The Spinster. Wars of the Crusades. 
Wool and national wealth takes the place of money. The fine goods 
of Holland. Spain taxes the woolen industry out of the country, and 
it goes to England, and among her greatest industries. Nature of wool 
filaments. Secreting glands, the yolk, felting of wool. Discovery of 
the character of wool filaments. Processes of manufacture. Cloth. 
Worsteds. Carpet wools. Points to consider in selection of wool. 
Strength, fineness, curl, thickness, closure, bad qualities of. Constitu- 
tional and hereditary defects in sheep. Stripy wool, toppiness, felty 



wool, cloudy wool, broad topped, break in wool. Exportation statis- 
tics and tables. 

Chapter IV — Food of the 5heep. Feeding large proportions 
of the business. Export trade. Crossing of mutton breeds. AAethods 
of feeding. Desirability of large and small sheep for mutton. West- 
ern customs. Colorado and New Mexico. Alfalfa. Corn. Oats. 
Changing feed. Rock salt. Hot and cold weather. Regularity in 
feeding. Cost of. Shipments east. Feeding in general— amount. 
How to keep sheep healthy. How to produce far. Waste of tissues. 
Other animals. Canivora versus herbivora, carbon, etc. Propor- 
tions of flesh and blood. Analysis of mutton fat. Failure of some 
foods in producing. Importance of protein, casein, albumen. Tables 
showing quantities for proper feeding. The WoM standard. Cor- 
rect rations. Clean troughs. Proportions of food tc fat produced. 
Oil meal, corn, turnips, etc. Oxen and sheep as sheep mature. OtTal 
diminished. Intestines of sheep. Feeding for home and foreign 
markets. The best feeders to buy. 

Chapter V — Anatomical Structure. Technical terms and their 
avoidance. Resemblance between the sheep and ox. Cells. Tissues. 
Solids. Fluids. Epitlelial cells. Muscular tissue. Nerve tissue. 
Bone tissues. Bones, how jointed. Tendons. The brain and spinal cord. 
Glandular structure. Stomach. Heart. Veins. Circulation of the blood. 
Lacteals. Chyle. Intestines. Description of the bony structure. 
Physiological conditions. Inorganic salts. Long, hollow and flat 
bones. Spine. Ossification. The skull. The cranial cavity. 
Horned sheep. The parietal bones. Frontal, cerebrum, occipital and 
temporal bones. 

Chapter VI — The Digestive System. How sheep feed. 
Conformation of the mouth, lips, teeth, jaws, fibrous pad, tooth 
growth and development, incisors, molar teeth, gums, cheeks, salivary 
glands and ducts. Great quantity of saliva produced. Swallowing 
food. Rumination. Complication of the digestive organs. Their 
nervous energy. The eosophagus. Procession of the food. The 
first, second, third and fourth stomachs. How the weight of food is 
supported in the abdominal cavity. Compartments. Honeycomb 
formation. Mucous secretion and liquids of the stomach. The 



CHAPTER L 



THE SHEEP. 



Tlicir ()ri,u.in and historx . It is l)c'\()n(l (|iK'stioti inipossihlc to 
know, or e\-cn surniisc the actual origin of tlu' domestic slice]). It 
ap]X'ars vcr\- doul)tlul whether there exists any connection between 
them and tlie Ar^ali. or Wdiite sliee]) of Asia, and tlic Mnsnion of 
Soutli Euroi)e and Africa or tlie Rock\- Mountain ^hec]) of Xorth 
America: even should this connection l)e believed in, the\- must have 
jjeen domesticated in the \-erv remote past, their hnhits materiall\- 
c]Tani;"ing- before there are an\- records in the most ancient histories 
we can conuiiand. We find on consultini^- the llilde, that sheep are 
spoken of amoni^; its earlier writings, and tliat Al^el. chose sheep 
herding- as his vocation, while Cain followed tilling the soil, and that 
the iealous\- resulting irom Abels offering of the firstlings of his 
Hock for sacrifice, which were nmre favored in [lis sight, than those 
of his brother Cain, resulted in the first murder, of which there is 
any record. net\)re agriculture was ])ractised to any great extent, 
when the populaticjn of the earth was coiu])aratively small, shee]! 
husl)an(lry was universall}- followed, their natural disposition and 
constitution rendering them capable of ada])tatiou lo (htferent cli- 
mates and conditions, furnishing food and clothing to their posses- 
sors, aiTording a profitable investment, to the shei)herd, the most 
ancient and houoralile calling of man. We find slice]) ])rec(.'(ling 
civilization of the dilTerent i^arts of the world. Ancient ( ireece for 
many years was the sole possessor of this valuable animal in Euroi)e; 
its introduction to Itah' following the foundation of tlie Roman 
Empire; the Roman Concjuests extended their use to the L'on(|Uered 
territories, Spain especially affording them an al)undance of ])asture 
and to Spain the honor l)elongs of develo])iiig and im]iro\'ing their 
condition, so that even in the time r>f the Romans, .S])anisli wool was 
celebrated for its (]ualit\-, which ])reenunence it retained u]) to the 
commencement of the ])resent cenlurw In ancient times the slice]) 
skins were used for clothing, but as cix'ilization ])rogressed, we find 



CHAPTER II. 



PROMINENT BREEDS OF SHEEP. 



LEICESTERS AND BORDER LEICESTERS. 

In (k'soril)ini4" tlic different breeds of slieep, we shall classify 
them according' to their Heece. as long, middle or short wooled. The 
long wooled breeds are white faced, somewhat coarse in flesh, and 
not so active as the shorter w(H)le(l species. The long wooled breeds 
of sheep are English, by origin, we find belonging to this class. The 
Lincoln, Kent, Cotswold. Leicester, also the Devon long wooled 
breeds. The first place on the list undoubtedly belongs to the Lei- 
cester, it l)eing the first breed improved l)y skillful selection and 
crossing. 

The Leicester sheep, appears to have been a native of Leicester- 
shire and adjoining Counties, for a considerable period, before it 
came under the genius of Piakewell, to him belongs the honor of be- 
ing tlie ])ioneer in the field of improvement of all kinds of live stock. 
This man was an English farmer living at Dishley, Loughborough, 
Leicester, lie recognized the fact, that the properties of parents 
may be transmitted to their offspring, until the type will finally be- 
come fixed. lie was also endowed with the gift of discernment, in 
being able to tell by an animal's exteritir and quality, whether or not 
it possessed the properties he desired to perpetuate. Alxnit 1T55, 
I'akewell ctnnmenced on the im]M-ovement of the Leicester sheep, 
the result being the formation of a sheep somewhat smaller than the 
original type, but thicker and deeper, more symetrical and l^etter 
adapted for fattening, combined with an earlier maturity. The old 
Leicester breed was a coarse, large sheep, with an abundant fleece, 
but in the selection of smaller and more compact animals, necessary 



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PROMINENT BREEDS OF SHEEP. 

THE LINCOLN SHEEP. 

This is another famous breed of En,^Hsh sheep, and may almost 
be said to be a manufactured breed, owing-, as it does, its present 
perfection and size to systematic and judicious crossing of the ohl 
Lincohi shee]) with otlier breeds. notal)ly the improved Leicester. 
The Old Lincoln, was a large coarse sheep, with flat sides and 
hollow flanks, large legs and feet, their fleece averaged between 
ten and twelve pounds, almost touching the ground, and was very 
oily. They fattened sluwly. and made nuich fat internally. 

The New Lincoln is. as before stated, the product of Leicester 
crosses upon the original breed, the result l)eing a large sheep, in 
fact, the largest of any in the Uritish Isles, the flesh is firm, wool 
extraordinarily long; fleece very heavy, a ram's clip often weighing 
between '^') and oO ])()unds. the wool is bright, and lustrous when 
shorn. While some breeders consider that the Lincolns. as a 
mutton breed, are inferior to the Downs, every one admits that for 
crossing on the connnon or native stock of the American Continent, 
they are "second to none." H. A. Daniels. Secretary of the National 
Lincoln Sheep I^reeders Association, writes, concerning their early 
importations to this country, as follows: "Among the first 
im])orters of this breed to Canada, were John Geary, of London, 
Wm. Walker, of Ilderton. and J. T. Gibson, of Denfield, also last 
but not least. Wm. ( )liver, of Avonbank. The first Lincolns brought 
to the LT. S. were from the above importations and the first breeders 
were G. S. Allen, of Portland, Mich., and Robert Knight, of Mar- 
quette, Mich.. J.J. England, of Caro, was one of the early breeders 
buying largely in Canada, and in '94 made a direct importation from 
England. The writer started a flock about this time, viz, 1880, buy- 
ing the first lot of Robe. Knight, later making purchases in Canada, 
having- brought over, of Canadian and English bred, five bunches. 

"The National Association was organized in 1891 with nine 
in North America. It has 5,000 Lincolns registered, the organiza- 
tion having been in existence onlv eight vears.'' 



PROMINENT BREEDS OF SHEEP 

THE COTSWOLD. 

This is a very ancient l)re(l, we find fav()ral)le mention is made 
of the Cotswolds ])\- the early writers. Speed. writin<;- nearh- •.^')(> 
years ago, says that the wool from this breed, rivalled that of 
Spain, it has been claimed that they even were the orig-in of the 
Spanish merino, it being a historical fact that Edward IV, per- 
mitted the exportation of a nnml)er of this breed to Spain, where 
they increased and spread rapidlx ; but as before stated in the chapter 
on the origin of "shee])," S])ain was noted long before this, for the 
fineness of her wool. We find writers in the time of Queen Eliza- 
beth, speaking about the long wooled Cotswold. which would go 
far to ])rove that the breed has always been so, and that they were 
never originally short wooled. The Cotswold is a large, hornless 
shee]), with a long and abundant fleece, the ewes are good nurses and 
very prolific, ddie Cotswold of to-dav contains a consi<lerable strain 
of the Leicester, which has tended to rather <liminish the size and 
shorten the fleece, but they have retained the hardihood of the Cots- 
wold. and are good rustlers and should cross well on the native 
westerns. 

Legs and face white, with occasional dashes of l)rown or gray, 
showing traces of the original stock. The head is strong and 
massive, without horns, and having a heavy forelock of wool. The 
neck and fore-(|uarters are strong and scpiare, the brisket fairly 
]M-ominent. The hind-(|uarters are s(|uare. full and broad, the ribs 
well sprung, making a round barrel, the flanks are deep, the legs 
close but not long, the bone fairly heavy. Their general a])pearance 
is attractive, indicating a hardw vigorous animal, they are shaped 
to fatten easily, making them a prime nuitton breed. The fleece is 
close upon the back, and long, sometimes being nine inches in 
length, is well waved, and soft. The Cotswold has assisted mater- 
iallv in establishing several of the ])resent cross breeds, notably the 
Oxforddowns and Shro]xshires, in England, and the Cotswold 
merino in Germany. Its availability of adaptation to various 
climates and conditions and the general useful character of its fleece 
in woolen manufacture, makes it one of the most valuable breeds 
we possess at the present time. 



PROMINENT BREEDS OF SHEEP. 

THE DORSET. 

The Dorset Ih'eed. This is one of the oldest known breeds of 
En,qlish sheep. They have l)een ])reserved unmixed from 
a verv remote period, and are certainly the best of all the 
horned breeds. This breed has some very valuable traits, 
the chief of which is fecundity, and the ability to breed at an 
earlv season. Dorset ewes take the ram in .\])ril, yean in Sej^tember, 
the lambs are then fit for the Xmas market. The ewes make excel- 
lent nurses, fre(|uentl\ bearing' twins, and will rear a t^reater number 
of lambs than any other breed of sheep. The Dorset sheep is 
somewhat lari.:^er than the Southdown, Ioniser in the legs, with a 
white face and legs, the horns of both sexes being of moderate size, 
the\' are sujjerior to some l)reeds in that their frame is more com- 
]^act and the barrel rounder, and they are by no means bad feeders. 
Air. W. A. Cooper, Secretar}- of the Dorset Horn Breeders Asso- 
ciation, of America, writes about the breed as follows: "Dorsets 
were first introduced into America in ISS,"), but little interest being 
taken in the breed until al)out 1S!)() tti 1S!)1, when a few breeders in 
America united and formed an Association. Since ]<S!)1, im])or- 
tations have been made every year — , till at ]:)resent the\' have 
been introduced into "cJ.S of the different states. Two very large 
importations were made in ]S!)T. The Dorsets are |)oi)ular with 
breeders generally, the demand exceeding the supply. The Dorset 
ewes are more correct in their shai)e than many of the im])rove(l 
breeds, being" straight in the carcass, deep in the bcnly, the nnnp 
large and roimd, the leg full and well let down toward the shank. 
Losses in lambing, and barrenness in ewes are rare, IT)!) to KIO lambs 
may usuall\- be calculated for from every 100 ewes. The rams are 
being extensively used in the western states for crossing pur])Oses. 
ldie demand for Dorsets is increasing' every year, as their merits 
become known to the flock master. The l^orsets are hardy, very 
quiet and docile, readily adapting themselves to chang'es in sur- 



PROMINENT BREEDS OF SHEEP 

THE MERINO. 

The home of this ancient and fanions breed apjiears to liave 
been Spain, from whence they were im]iorted into h'rance, Kn_c:hmd, 
Germanv, the U. S. of America and Anstraha. Tliev are the only 
trnl\- sliort or tine wooled breed, and as raised in Spain, were (hs- 
tinctly a wool shee]). We cannot do better here than i)rint verbatim, 
an article written by Mr. E. K. IJall, Secretary of the Merino 
Breeders Association, of America, which fully covers the history of 
the breed, and first importations to this country: 

"The ancestors of the 'American Merino," AAM-mont Merino.' 
called b\- some at this late dale, 'Spanish Merino," etc., were imi)orted 
to the I'. S. from Si)ain. The true orip,"in of the sheep and the 
country from which they eminated, is somewhat uncertain, but at 
an earlv da\', hue wool shee]i of excellent (|uality were trans])orted 
from Svria to (ireece, from ( ireece to Italw and from Italy to S|)ain. 
"At a ver\- earl\- ])eriod, Miletus, a ( irecian colon\- in Syria, was 
celebrated for its woolen fabrics, and historians lead us to believe 
that n(jt onh' the woolen ^oods but also the shee]) that produced the 
wool were carried into (ireece itself. 

"7()S \). C, Tarentum, in Ital\', was st'ttled l)\the (ireeks, and of 
this pros]:)erous settlement mention is made of the production and 
manufacture of its excellent wool. The Tarentine shee]) were unex- 
celled for their tine wool. Dr. !'rr\- notes that the S])anish Merino 
and the ancient Italian race seem to have certain (|ualities connnon 
to both. It was a marked characteristic of these shee]). that the 
rams had horns and the ewes had none, and this is believed to l)e 
the only breed of short wooled sheep in Europe that |)resents this dis- 
tiujouishino; characteristic. 

"Morrell states that about the beg-inins^ of the Christian era, the 
sheep of Italy surpassed all others in the fineness of their fleeces, 
and accordinf>-ly to I'liny, the best wools are those of Aindia, whicii 
are of a very short staple. "" 



PROMINENT BREEDS OF SHEEP 

THE SOUTHDOWN. 

Also called the Sussex breed. This breed of .^hee]) trace back 
with a lono- line of pure descent to a period prior to the reit^'u of W'il- 
liani the Conijueror. It is beyond a doul)t one of the i)urest and 
most unmixed breeds in England, hdldint;- a i)(^sition in the esteem 
of l)ree(lers second to none. This noted Ijreed has reached its pres- 
ent state of j)erfection by unceasinj.;" attention on the part of breed- 
ers ])erpetuatins4- the purity and perfection of the original ancestors. 
As far back as 17T() a Mr. Alford Young conunents on their fine coat, 
but criticizes the thin chine, low fore end and rising ])ack bones. 
The aim in improving this breed has been to amend these defects, 
and in accomplishing this the improvemeiU has produced a readier 
dis])osition to fatten, with a heavier carcass. 

While they still retain their character for hardiness and good 
rustling ((ualities, one of the great points of excellence in this breed, 
as compared with mauv others, is that they can stand bad weather 
with a corresi)on(lingl\- less loss of flesh than many other breeds, and 
being good travellers, are adapted for use on the western plains. 
'Idle hrst imi)ortation of this breed to America are shrouded in mys- 
terv. We have, however, every reason to believe that some were 
brought here l)y the first settlers in New England states, and as 
earl\ as KilS some ewes were bought by Gov. Winthrop; also that 
the\- were known 'u X'irginia as remote as 1()88, there is no doubt 
as we find Mr. John Clayton, of that period, mentioning them and 
jM-aising their mutt(^u (|ualities. These, of course, were the old and 
unimproved breed, which have frcMii time immemorial been re- 
nowned for their nnUton (|ualities. The present improvement being 
due to the efforts of such men as Ellman, Drake and Jonas Webb of 
England, who like IJakewell, in breeding Leicesters, made certain 
points of excellence their aim in breeding. We find that in 1803 A. 
D. Rose imported a small f^ock of Southdowns to his estate at Fay- 
ette, I\. \ . 



PROMINENT BREEDS OF SHEEP 

THE SHROPSHIRE. 

The Shroi)sliirc is undoubtedly a cross bred animal and evi- 
dences a striking;" example of the jjcrfection that may be obtained by 
judicious crossing;" of various l)reeds. The orii^inal l)reed was 
horned, ami it is believed that the first attempt at im])rovement was 
to abolish these useless appendages, there is g'ood reason U^ believe 
that this was effected b\- a Southdown cross. The oriL^inal stock, 
were called Morfe ("onunon shee]). deriving- their name from the 
localitv to which they were indigenous, if such a term could be used. 
Thev were a l)lack faced, brown or spotted faced sheeix horned, not 
subject to scab, or rot, ])roducing only aljout 4 1 to •">(> i)ounds of 
mutton to a carcass. clip])ing nearly two |iounds of fine wool to the 
fleece. These sheep were crossed with the Southdown, and after- 
wards with the Cotswold and Leicesters, the crossing and re-cross- 
ing, combined with careful selection, yielding the uniformit\- sought 
for and obtained, thus establishing the present sui)erior breed. Since 
1S74, further crossing has been considered unnecessary, the results 
obtained prior to that time, having produced a distinct and se])arate 
l)reed. These sheep are hardy, thrive well on moderate keej) and 
fatten (|uicklv. these (|ualities rendering them invaluable for crossing 
on the common native shee]). 

We find tliat a few Shropshire sheep were inij^orted to this 
country in ISli;!, becoming popular wherever known. In ISTT), a 
Mr. H. C. Chaffee, of Tippecanoe City. ( )hio. imported (piite a num- 
l)er, other importations following fast. In ISSii, about 4,(M)() were 
imjKjrted, and in ISS4, ."),()()() more. 

In the year 1S,S4, the Shropshire Registry Association was 
established and at the present time (180T) there are recorded in the 
Registry of the Association over 100, 000 individual pure l)red regis- 
tered Shropshires. Shropshire sheep have gained in pojjularity 
every year, their fecundity, hardiness and ability to adai)t themselves 
to different climates and C(_)nditions being unexcelled b\- anv other 



PROMINENT BREEDS OF SHEEP 

THE SUFFOLK. 

This is one of the few remaining breeds of Down sheep which 
grazed on tlie chalk hills of England, from Norfolk and Suffolk, to 
Kent, Sussex, Surrey, Hampshire, Bucks, Berks. Wilts and Devon- 
shire, all of which counties possess an underlying chalk formation. 
The original of the breed were the old Norfolks, of which mention is 
made by Arthur Young in 1707, who states that "their mutton for 
the table was superior in grain, flavor, quality and color of gravv." 
The first improvement of the original breed, was made bv crossing 
with the imi^roved Southdown rams, this, however, was sup]iosedlv 
prior to ]8.')(i, since which time, it is claimed thev have l)een bred 
pure, without any outside admixture of blood. 

The Suffolk Sheep Society, of England, lay down the following 
points as necessary attributes of this breed. 

Head, hornless, face black and long, nuizzle rcasonablv fine, 
especially in ewes (a small (piantity of clear, white wool on the fore- 
head not objected to); ears a medium length black and of fine 
texture; eyes l)right and full; neck moderately long, and well set; 
shoulder broad and oblicfue; chest dee]) and wide; back and loin 
long, level and well covered; tail broad and well set uj); ribs long 
and well s|)rung, with a full flank; legs and feet straight and l)lack, 
with fine and flat l)one; wooled to knees and hocks, clean below; 
forelegs set well apart; hind legs well filled with mutton; belly well 
covered with wool; fleece moderateh- short close fine fibre without 
tendency to mat or felt together, and not shading off into dark wool 
or hair; the skin is fine, soft and i)ink. The first importation of 
Suffolk sheep to the U. S. was in ISSS, made bv Vr:. M. B. Streeter, 
of Brooklyn, N. Y., the first ])resident of the American Suffolk 
Fock, Registry Association. In IS'.M), The Iowa Suffolk Sheep 
Company, of Atlantic, Iowa, imported (|uitc a number; subsecpient 
importations both in this country and Canada following fast till at 
the present writing they are becoming well known, and have estab- 
lished themselves as an important addition to the recognized breeds 
of sheep on the American continent. They are a hardy, healthy 
sheep, suitable for ranging on the western jiraries and their comjiara- 
tive freedom from foot rot, favors their trial on some of the marshv 



CHAPTER III. 



THE WOOL INDUSTRY. 

The manufacture of woolen g-oods. dates l)ack to TJible History. 
As stated in the intro(hictory cha]:»ter of this work, the Romans, 
introduced the arts of weavino- and spinning;- wooh and estahhshed 
a factory for the same at Winchester, Eno-land soon after their Con- 
quest of that country. Tnder the Saxon Monarchy foUovvin^^ the 
Roman exo(his fr^m Britain, we find that spinning- of wool became 
universally followed in all households, and so high was the art 
esteemed that ])rincesses and noble ladies learned to spin, and from 
the hal)it beini;- universally followed l-)y the female members of fami- 
lies, the word spinster for unmarried ladies has been Iianded down 
to the present time. In the time of the Wars of the Crusades and 
even later, we find that wool represented the national wealth, fre- 
(|uentlv being- used to supplement the limited coinage of those times; 
It — being accepted in payment of ransoms, and as collateral 
securitv for the sinews of war. Later Holland excelled all other 
countries in the manufacture of woolen goods, u]) to the time of its 
Conquest l)y Spain, then the industry suffered, from the tyrannical 
im])Osts of the governing ]iower, which finally drove the artizans to 
seek other lands. England afforded many of these exiles protec- 
tion, and to this source is directly traceable her su])eriority in the art 
of woolen manufactures, which to a certain extent she retains u]) to 
the present day. 

Wool unlike hair grows in a spiral form, is softer and more p\\a- 
ble, due to a fatty secretion, issuing from the glands situated in the 
cutis vera or true skin, which supplies the yolk of the fieece, ])revent- 
ing injury to the wool fibres, from cotting or felting, from the con- 
stant friction, while u])on the sheep's back. 

Wool resembles hair, in that each filament is a minute tube filled 
with pulp, covered externally by a scaly covering formed by flat 
cells, the edges of which overlapping each other give the filament a 
serrated appearance, when examined under a high magnifying power 



CHAPTER IV. 



FEEDING AND FATTENING. 

It is only of recent years, that the industry of fee(Hn,e;- sheep in 
this country for the home and export trade, has assumed larg-e pro- 
portions, formerly the sheep were valued more for the wool they 
produced than their mutton qualities, l)ut as wool depreciated in 
value and the people at large became educated to the value of mutton 
as an article of diet chiefly throug'h the crossing' of valuable foreign 
mutton breeds, on the native stock, the matter of feeding sheep to 
meet the demand, claimed the attention of the owners, till at the 
present time the feeding of sheep has become of almost as nuich 
importance as the raising- of wool. It is our aim here to show the 
various methods, in feeding, adopted in dififerent parts of the Coun- 
try, which necessarily have to vary, to suit dififerent localities and 
conditions. Naturally the attention of feeders is called to consider 
what particular breed has the most aptitude to make flesh and fat. 
also what ])articular class will fetch the hig-hest price on the market, 
he is feedin_g for. For instance, a feeder expecting^ to supply the 
export trade, will feed only such animals that have a larg^e carcass. 
the demand abroad being- for large mutton, while that which bring-s 
the top price at home is the medium size, to small of frame when 
prime. 

Ag-ain the majority of feeders in this country are not breeders. 
but rely chiefly on the supply from the western states and territories, 
for their stock to feed. That being the case it remams to be seen, 
what is considered the best stuff tO' feed. 

Of late years the common lambs from New Mexico and South- 
ern Colorado have sprung much into favor, their points of advantag^e 
being- their ability to fatten quickly, adapt themselves to dififerent 
climates, and being small in carcass, rarely weighing over !>") pounds, 
when prime, they fetch the top market price, being eagerly bought 
by the butcher on account of the small amount of waste in killing, 
while fat. and finely flavored nuitton. 



CHAPTER V. 



THE ANATOMICAL STRUCTURE. 

We shall not enter dceph' into a consideration of the anatomy 
of the slieep, helievin"- that the technical terms, while very necessary 
for the use of scientific men, would only tend to confuse the oeneral 
reader. We will endeavor to simply explain the general structure, 
and internal or.i^ans and their uses, so that when describin;;- symp- 
toms of diseases, and after death ai)])earances, the parts mentioned 
can be readily miderstood. 

We find that the shee]) resembles the ox very closely, S(^ far as 
its o-eneral make u]) is concerned. The animal body is an ag-greg-a- 
tion of separate cells, each endowed with life, and having a certain 
function to perform. The general make u]) of an aniiual is called 
tissue. Tissue of an animal body is a collection o," cells, together 
with their formed material, which is characterized by a sjK'cial func- 
tion. The formed material, is that which surrounds the cells and is 
not vital in its properties. 

The animal body is composed of solids and fimds The solids 
are the muscular, nervcnis, epithelial and connective tissues. They 
mav be said to enter into the conformation of the solids: there are 
are, however, a few sjiecial tissues which it will not be worth our 
while to consider in this work. 

Epithelial cells are those having the special function of protect- 
ing the organs underlving them ; they also have functions of secretion 
and enter into nerve construction; they are always found covering 
the surface of the body and the interior of all cavities, having access 
to the exterior of the system. Connective tissues is a collection of 
cells with their formed material controlling the shape and framework 
of the bodv. Connective tissue is divided into three classes; 1, 
fibrous; 2, cartilaginous; -^ bone. 

Muscular tissue is composed of a C(^llection of cells with their 
formed material, having the function of contraction, of luuscular 



CHAPTER VI. 



THE DIGESTIVE SYSTEM. 

We find tliat the sheep can, owin.c;' to the conformation of its 
month, and ai)])en(lages, the hps, thrive on scanty pastnrc, where 
an ox or other animal would have to strnc\qie for existence. The 
lips l)ein!:^- covered by hair, are protected from injury from the 
"'round, in which they ccime in close contact, when the animal is feed- 
iujc;:;'; we find on examination that the u]:)per lip is cleft, and that the 
two when toi^'ether tend to form a jioint, enabling" the animal to vir- 
tually crop the g'rass on a level with the surface of the gTound. 

The Teeth. — These are the assents by which mastication of the 
food is carried on: thcv are hard ort^-ans, bon\- in api)carance, firmly 
implanted in the jaws, and projecting' into the intei:v)r of the mouth. 

The incisor teeth, or nip]:)ers, are in the shec]) as well as in other 
ruminating animals, situated uj^on the lower jaw; the u]')])er jaw 
with which they come in contact during' masticati«in. l)eing covered 
bv a dense fil)rous pad; we find that the incisors, unlike the back or 
molar teeth, are not firml\- embedded in the lower jaw, l)Ut ]iosscss 
a certain degree of mol)ilit\- (sometimes being mistaken f(^r a dis- 
eased condition), this, however, is necessary, in order to prevent their 
injuring the fibrous ])ad of the upper jaw, against which they ])ress. 
The Incisor Teeth, are eight in number, when the mouth is perfect, 
or full, as it is termed. We find that the lamb when first (lro])ped 
has two incisor teeth, and that two more are shortly in evidence: 
in fourteen days time after birth, two more are erupted, makini^ six 
then in all, and 1)\' three weeks after birth, two niore become visible, 
giving the lamb eight incisor teeth. These are the temporary or 
milk teeth, and as the animal prog'resses in ag"e. they drop out, and 
are replaced bv the iiermanent teeth. For instance, when the lamb 
g'ets to be Ijetween one vear and one year and a half old, the two 
central incisors are replaced by two larger and strong^er teeth, the 
lamb then being called a vearling'. 

[\\ two \ears. the tooth on either side of the centrals, undergoes 



CHAPTER VII. 



RUMINATION. 

The ninicn is the first rc'cc])tacle in which thr food is (k'i)ositcil 
after it has been sufficientl\- masticated and covered with saliva, to 
])erniit the act of det;iutition ; l)eini;- received in the stomach montliful 
1)\- mouthfnh until the viscus is com]nirativel\- full, the aniiual feels 
re|)letion, at which time rumination j^enerall}' commences, the sheep 
usuall\- assuming' a recumhent i)osition. 

The food to he re-chewed is not that which was last swallowec", 
hut that which has been in the rumen for tweK'e to sixteen hours 
])reviousl\'. 

The food in the rumen is constanth' beiui^" changed to a ditTerent 
location 1)\' the action of the muscular coat of that origan, heins^" 
mixed with the juices secreted l)v the nuicous inlands, of the internal 
surface. Knterini;' the su]X'rior i)ortion, it ])asses to the inferior, 
ac^ain passing;" to the sui)erior, before rumination conmiences. h"or 
the act rumination to be |)erformed, it is necessary that the rumen 
l)e three-fourths full to enable the food to occu])y the ui)per ])art of 
the ori;an, tt) enter the oesopha.^'eal ,Q'roo\'e, the lii|uid portion then 
]Kisses on to the reticulum, which is only a kind of otT-shoot, or 
diverticulum, acting as a reservoir, tt) dilute the solid sul)stances, 
which may pass into it. 

All the food which is taken into the rumen, does not ^'o throu<;'h 
the jirocess of rumination, but only the hard indii^'c^tible substances. 
These are supposed to be separated at the juncture of the oeso])ha- 
i^us with the rumen, and recticulum, the hard substances beinm' re- 
turned throu,c,'h the oesoi)hai;us to the mouth, 1)\' the contraction of 
the muscle tibres of that tulic, assisted bv the action of the midrifi' or 
(lia])hram, which presses on the rumen, contractmi;' its size and 
forcing" the contents into the oesophai^'eal i^roove, to the i^ullet : the 
other portion passes on to the reticulum, some even entering;' the 
third stomach or omasum, without passing' throuj^h the second 
stomach. In the reticulum, the contents are sul)jecred to pressure. 



CHAPTER VIII. 



MATING AND SELECTION. 

In iiiatinj:;" shee]), the (|ualitics of both ])arc'nts nuist l)c con- 
sidered, aiming- to correct the l)ad ones, and at the same time per- 
petuate those which are desiral)le: in the i^reater nnml)er of cases, 
the influence of the male on the ofTsprino- is found to exceed that of 
the female. This is seen in other animals, as well as sheep, a nuile, 
for instance, sinuilates its sire, the ass, in general conf(jrmation and 
habits; a small mare bred to a large stallion produces an offspring- 
half as large again as itself. A Lincoln ram on a Down ewe will j^ro- 
duce an ofFs];)ring resembling the former more than the latter. Na- 
ture's laws seeming to be that the sire shall to the greater extent fix 
the conformation of the offspring, the disposition benig frequently 
governed b\- that of the dam, the exce])tions to this being few\ and 
only tend to prove the rule. In mating and selecting sheep, breeders 
seek for various points, not so nmch on account of their particular 
value, when taken singiw but because they are evidences of other 
valuable (pialities, such as an ability to cjuickly take on flesh or 
mature earlw Thus we finfl that in the Southdown breed, small 
heads and legs and small l)ones are sought after, as these cpialities 
are found to be accompanied with exceptional fattening properties. 
Again black legs and muzzles are desirable, generally insuring a 
hardy constitution: these then are only the signs of good (|ualities, 
the (lualities themselves consisting in the different points, tending 
to make the general conformation of the animal, for instance, a 
straight l)ack, is a (|ualit\' in itself, as also is breadth of loin, and 
rotundity of frame. A straight back gives a large surface for putting 
on hesh, and also affords more space for the abdominal organs be- 
neath it. For nnitton breeds, small bone is desiral:)le; large bone 
takes a corresi)ondingly greater supply of nutriment in the form of 
blood, etc., which wcmld otherwise be employed in building up the 
flesfi}' tissues, hence it is a superfluous (piantity, and for a like reason 
horny appendages, can be dispensed with. Rotundity of frame is an 



CHAPTER XL 



DISEASES OF THE RESPIRATORY ORGANS. 

These ineiutle all diseases of the hini^'s, bronchial tul)es, larnyx. 
nostrils, etc., and while they are less fre(|nent and nnmerons, than 
those of the djo-estive system, yet they will be found occurring both 
in the milder forms of influenza and catarrh; and the severer forms 
of intlanunation of the luniks, or tlieir serous coveriiii^s, in the form 
of pleurisy or attacking;- the bronchial tulles, as in bronchitis. In fact 
it is asserted that pleurisv is a connnon affliction to sheei), numerous 
cases of the same haviui;" been recorded, following; shearing- and di|)- 
ping-, etc. Sheeji shorn early in the season are very liable to i)leurisy 
and fatal terminations are not unconnnon. 

Nasal Catarrh, connnonl\ termed "snuffles," very fre(|uentl\- 
affects sheep which have been ex])osed to stormy weather, especially 
in the winter season. Slice]) which have been shi])])cd a long way to 
market, frequenth' arrive at their destination with a severe attack of 
snuffles. Nasal catarrh is inllannnation of the lining of the nose, 
and may exist in any of the three forms of inllannnation, viz: acute, 
sub-acute or chronic s\ni])toms. 

In the acute form, considerable fever will be ])resent, denoted by 
rapid breathing, a high color to the visi1)le nuicus membranes, the 
head is held out straight, the ap|)etite is affected t(^ a certain extent. 
There seems to be a tendencx' for the intlanmiation to run down to 
the lungs. A cough is generalh' ])resent, caused b\- the accumulation 
of mucus, from the inllained surfaces. In the first stage the shee]) 
sneezes frecpiently, shaking its head, evidencing i)ain. In the course 
of a few hours a mucus discharge from the nostrils connnences, this 
being usually accompanied l)y the cough, the discharge soon 
becomes thick, but is odorless. After a few da\s, jnis is formol and 
emitted with the discharge which in conseciuence becomes thicker, 
and yellow, with a heavy specific gravitv, sinking in water. 1 he 
disease will often, if not treated continue in this >tate for several 
weeks, till nature effects a cure, or it mav l)e folUjwed by an extension 



CHAPTER XII. 



DISEASES OF THE DIGESTIVE ORGANS. 

These generally arise from errors in diet, the food Ix^insj;- either 
too bulky or too concentrated, too rich or loo poor. Not sufficient 
food, or overfeeding' an excess of indigestible food stuff, or a defi- 
ciency of the same, to which may also be added irrei^ular feedinj:^. 
A concentrated food if fed in large cjnantities produces indigestion, 
theefifectbeingfeltinthe stomach. Food should not enter the stomach 
in a wholly digestible state as that organ needs a stimulus to make 
it work, the stimulus resulting from the irritation, caused from the 
indigestible matter in the food. It will be found that of all the 
classes of <liseases aflfecting sheep, those of the digestive system are 
the most nimierous, more losses probably occurring from them, than 
all the other classes combined. 

Aptha — Sore Mouth. This is a very troublesome, and at times 
even fatal afifection, it is generally seen occurring among the lambs 
in the early spring. 

This disease is generally found affecting laml)s, those still suck- 
ing the ewes, being most frefpiently affected. While older slieep 
sometimes, are severely affected by it, stock over two years old, how- 
ever, is rerelv attacked l)v this disease. There seems to be some 
ground for the belief that feeding sheep turnips has a tendency to 
cause this condition, errors in diet, are also supposed causes, im- 
proper sanitary conditions, the s])ores of certain fungi, low vitality, 
and as found occurring in aged sheep, carious teeth, have also been set 
down as a cause of aptha. The fact, however, that even in simjile 
aptha, the teats of the ewe become affected from the lii)s of lambs, 
would tend to prove its contageous natiu'e. Nocard claims that it 
is due to a micro-organism which he has found not only in the milk, 
but also in the watery effusions present in the abdominal cavity after 
death. Apparently the lambs first become attacked, the ewes being 
inoculated by their young, but as to the actual cause or source, from 
which the lambs receive infection, but very little at i)rcsent is known. 



CHAPTER XIV. 



PARASITIC DISEASES ; DUE TO INTERNAL PARASITES. 

The Rot. This (hscasc has been the cause of greater loss to 
tlockowners than ahuost all the others combined, with the exce])tion 
perhaps, of sheep scab. Records dating back hundreds of years, 
show that in Eg'v])t, the disease was most virulent, appearinc^ there 
annually following- the inundation of the banks of the Nile. IJeyond 
a doubt all cases of rot, have arisen from keepinor sheep on a wet 
sU'ampN' soil, thev beiui;' naturally an inhabitant of dry and lofty 
situations; and while they have been made to thrive on unsuitable 
grounds the perversion of their natural habits exposes them to attack 
by this most disastrous disease. 

The jiarasite causing' this disease, is known as the distoma hep- 
aticum, or liver-Huke; and while it is very conmion, and has caused 
inuuense losses, on the European Continent and ( ireat i'ritain, it 
has rareh' been found affecting" American sheej), although a few cases 
have been reccM'ded in the East, on Long Island; also in Louisiana, 
Texas and California. As a matter of history, it may be stated here, 
that the liver-fluke in Great Britain alone, was until recently, responsi- 
ble for the loss of 1,000, Odd sheej) and lambs annually, and that in 
1830 to ISol, this number was more than doubled, many farmers 
losing all their Hocks, one farmer in the County of Kent losing $15,- 
(H)0 worth of sheep in the course of three months. 

( )n the Continent of Europe, its ravages have been fully as 
great, its j^resence has also been felt in /Vustralia, and to a certain 
extent throughout the different parts of the world, where the land 
is swamjiy and subject to floods. 

M. M. Hamont, in an essay on this subject, states that 'Tt 
assumes its most serious character after heavv rain.«;. and extensive 
floods, and in wet Countries covered with aquatic ])lants. It affects 
animals of dilTerent ages, and in all seasons. It appears every year 
in Egypt after the fall of the Nile, and it follows and keeps pace with 
the subsidence of the waters. In the superior parts of L'])i)er I*lgypt 



CHAPTER XV. 



PARASITIC DISEASES OF THE SKIN. 

Scabies. Seal), is a disease (hie to the ]iresenee of an animal i)ara- 
site which exists on the effnsion from the irritation to the tissues 
caused hv its presence. ( )f the seal) insect infesting' sheeji, we find 
three kinds, namely, the sarco])tis ovis, which burrow hito the skin; 
the dermatodectes, also called the i)soroi)tes communis, the cause 
(if common scab, which simply bite and hold on to the skin, and 
which is the parasite we shall mostly have to deal with in this chap- 
ter, and thirdh', the s\-mbiotes or chorioptes ovis, the cause of foot 
scab. 

In stuchin^' the life history of these parasites we find they are 
virtually alike, in that tlun' attack the skin of the sheep, and live on 
the fluid caused from the irritation of their bites; the scabs form over 
these irritated surfaces and beneath these crusts the msects de])osit 
their e<;i^s. In the course of from two to three days the et^'t^s hatch, 
the newlv born parasite becoming- adult in fifteen days. Each female 
]iarasite according- to (KM'lach, will la\- l."i eo"i;s, 10 of which will ])rins^- 
forth females, the balance males; the younj;" ])arasites as soon as they 
hatch, spread and invade new territory, which gives the affected part 
the appearance of spreading, by a constant advance of its circum- 
ference. The eggs being embeded in these crusts or scabs are de- 
])osited on posts and feeding troughs, or l)edding, etc., becoming 
fresh centers of infection, it only being necessary that they become 
deposited on the skin of the slice]) for them to develo]) into live and 
aggressive ]>arasites. Cierlach, the (ierniaii authontv. ])reviously 
mentioned, computes that in three months time a .single female 
would be respc^nsible for the existence of 1 ,.Mt(),Ot»() progeny, as 
shown in the following table: 

Females. Males. 

First generation after 1-") davs. produces 10 5 

Second generation after oO days, i)ro(hices. . . . 1.")n ^A) 

Third generation after 45 days, produces. . . . 1,000 500 



SHEEP BREEDERS' 



AND 



LIVE STOCK OWNERS' 
DIRECTORY. 



Allen, Geo. 

Allen, J. R. & Bro. 

Anderson Bros., 

Arkell, Henry 

Arkell, Feter 

Artz, P. W. 

Axe, William & Son 



Bailey, R. F. 

Baker, D. 

Baldwin Sheep & Lamb Co 

Ballini^er, G. H. 

Barrett, F. W. 

Beal, S. W. 

Bennint>ton & Son, 

Bishop, Wesley & Son, 

Bixby, T. A. 

Blake Bros. 

Boynton, W. T. 

Hovd, A. C. 

Boyd, Wm E. 

Braydon, J. & Son, 

Broghton, Arthur, 

Brouse & Son, 

Brownell, 1 W. 

Burnham Bros. 



A 

Allerton, 111 
Draper, Utah, 
Valley Center, 
Arkell, Ont. 
Teeswater, ( »nt. 
New Carlisle, ( )hio. 
West Chester, Ind 

B 
Pittsford, Mich. 
Stanberry, Mo 
Hay Creek, Oregon, 
Lexington, Neb. 
Wadsworth, N. Y. 
Schwartz Creek, 
Volga City, la 
Greyton, Ohio, 
South Haven, Mich. 
Galesburg, Mich. 
Rochester, Minn 
Mil'sdale. 111. 
I'elhi Mills, Mich. 
Belletontaine, Ohio, 
Alb.iny, Wis. 
Kendallville, Ind. 
Orland, Cal. 
Woodstock, I int. 



Shropshire. 
Cotswold. 
Shropshire. 
Oxford Downs. 
Oxford Downs. 
Hampshire Downs. 
Shropshire. 



Delaine, Merino. 

Merino. 

Merino. 

Shropshire. 

Southdown. 

Lincolns. 

Cotswold.^ Shropshire 

Shropshire. 

Shropshires. 

Shropshires. 

Shropshires. 

Shropshires. 

Merino. 

Delaine Merinos. 

Shropshires. 

Delaine and Merinos. 

Shropshires. 

Rambouillets, 



Campbell, John, 
Cameron, C. E. 
Carr, E K 
Chadwick, W. W. 
Clay, C. M. 
Clearer, H H. 
Codd, H. 
Cole, oscar, 
Cole S. S. 
Conley, Richard, 
Cooper, James & Son, 



Woodville, Ont. 
Alta, la. 

Jonesville, Mich. 
Monroe, Wis. 
Whitehall, Ky. 
Florida, Mo. 
Westtield, la'. 
Aurora, Ills. 
Cuba. N. Y 
Marshall, Mich. 
Kippen, Ont. 



Shropshire. 

Suffolk. 

Shropshire 

Shropshire. 

Southdown. 

Lincolns. 

Dorset Horn. 

Shropshires. 

Delaine Merino. 

Shropshire. 

Shropshire. 




DVERTISERS. 



IN THESE PAGES will be found many valuable advertisements 
from reliable and responsible Companies, Firms and Individuals, 
R. R. Transportation Companies, Stock Brokers, Sheep Feeders' 
Supplies, Etc., Etc. 

L I S X. 



A. H. FOSTER. Shropshires, Allegan, Mich. 

DOTY & WATKINS, Commission, E. Buffalo, N. Y. 

DUNNING & STEPHENS, Commission, E. Buffalo, N. Y. 

SADLER, HUDDLESTON & CO., Commission, E. Buffalo, N. Y. 

EIRICK BROS., Commission, E. Buffalo, N. Y. 

SWOPE, HUGHES, WALTZ & BENSTEAD, Commission, E. Butialo, N Y- 

LINCOLN DISINFECTING CO, Cleveland, O. 

CHAMPION & WEST, Perry, O. 

LINCOLN SHEEP DIP CO, Buffalo N. Y. 



'I 



f 



A. H. FOSTER 



ALLEGAN, MICH. 



BREEDER OF 



hropshire Sheep 



...AND... 



Poland China Swine. 



^w tt^* e^^ ^^ ^^ tt^^ 



Grower of PFnTGRFF. FARM SEEDS... 

Of All Kinds. 



a^* fi^^ C^^ C^^ fl^^ t^^ 



Correspondence Solicited and 

Enquiries Promptly Answered. 



BUSINESS ESTABLISHED 1878. 



DOIT&WATKINL 



(. r. WATKINS 

...f 

DODE mm... 



.PROPRIETORS 



UVf SIO(K 




mmi 



GEO. M- CHURCH, W. F. HOWARD. 

Cattle DepartiT)er)t. Sh)eep DepartmeQt. 

DODE MEEKS, C. f. WATKINS, 

Hog DepartroeQt. Office. 

A. F. BAILEY, W. H. H. BAILEY, 

W. n. WILLIAMS & CO., 

Associdted. 



16 llVt STOCK EXCHANGE, 

EAST BllffALO, N. Y. 



We do a strictly cor^roissior) busirjess for the h)ar)d- 
liQg of Cattle, Hogs, aod Sb)eep, ar)d have practical, 
experienced salesmer) iQ each) departroent, ar)d guar- 
aQtee all sales at full market price. 

We respectfully solicit your coQsigQmeQts, and ore 
fully prepared ir) every way to h)ar)dle your business 
satisfactorily. DOTY & WATKINS. 



MARKET QUOTATIONS furnished prompt- BILL ALL STOCK In your own name 
ly on application BY MAIL OR WIRE. to care of DOTY & WaTKINS. 



Dunning a Stevens^ 

COMMISSION 
SALESMEN,,,, 

...Of... 

CATTLE, 
SHEEP d HOGS. 

EAST BUFFALO, K Y. 



M. DUNNING, Sheep Salesman, 
J. STEVENS, Cattle Salesman, 

DOC, CHRISTIE, Cattle Salesman, 

GEO, DONALDSON, Cattle Salesman, 
GEO. TOMPKINS, Hog Salesman. 



L.L.SADLER. F. L. HUDDLESTON. B. McMULLEN. JUD. C. MILLER. 

Sadler, Iddleston & (o. 

(Successors to J. F. SADLER & CO.) 

Commission Merchants for the sale of 



Cattle, 



Hogs 



and 



New York Central Stock Yards, 



Sheep, 



Room 2, Exchange B uilding, EaSt Buffalo^ N^Y* 

Each Department in charge of First-class Salesman. 

All Correspondence promptly answered, and market 
reports furnished on application. 

Our Motto: ''Strong Market Price and Prompt Returns'' 

Jxeferences: People's Bank of Buffalo. 

Bradstreet's or Dun's Commercial Agencies. 



Market Reports Cheerfully Given Upon Application, 



FSTABLISHED 1886. 



EiRicK Bros. 



%voc stock 
Commieeion 






EAST BUFFALO, N, Y< 



ALSO AT REFERENCES: 

U. S. Yards, Ellicott Sq. Bank, Buffalo, N. Y. 

Cleveland, Ohio. National City Bank, Cleveland, O. 



SWOPE, 

Hughes, 



ESTABLISHED 1865. 



Waltz & 
Benstead, 



COMMISSION 
....SALESMEN 

CATTLE, 
HOGS & SHEER. 

ROOM 4, 

LIVE STOCK EXCHANGE, 

EAST BUFFALO, N. Y. 

...ALSO... 

farmers' & drovers' stock yards, 
Cleveland, Ohio. 



tiK Cincoln $Wp DiP 

REWARD $50.00. 



We will give $50.00 (fifty dollars) reward to any 
person furnishing us a sheep, or sheep, affected with 
scab, that we cannot cure with the Lincoln Sheep Dip, 
and $50.00 MORE if the preparation injures the 
sheep or its 

WOOL. 

We mean just what we say! 

WRITE TO \}Sj^^J- 
FOR PARTIv:ULARS. 

Agents Wanted* Liberal Terms* 



Write to... 



Cbe Cincoln Sbecp Dip €o., 

855 Ellicott Square Bldg., BUFFALO, N. Y. 



NON poisoNoys. \m from mmc 

A 

Soluble Sulphur Compound 

THE 

Lincoln Sheep Dir 



CHEAPER THAN LIME AND SULPHUR. 



Nixes Readily. Does Not Require (ooKini 



Remains in Solution. No Precipitation. 
Easy to Handle. Certain in its EKeds. 

ProiROles tHe Grcwtii of tiie Wool 



-A\0 15 



ABsoluteiy Harmless to tSie Slieep. 



General Office : "R^^ff^lrk NT V 

855 Ellicott Square BIdg. OUIiaiO, IN. 1 ♦ 



fruit and Orndmentiil Trees, ^ 

SiDdll froit Plants, (irape;/ -il 

Vines, ShruDs, Roses, etc;. ' 



t 



OUR TREES arc grown on the shore 
of Lake Erie and have every ad- 
vantage of soil, climate, and the 
lake winds to insure a hardy, strong and 
healthy growth that is not attained else- 
where. 

All stock graded to the highest standard 
and everything carefully dug and handled. 
Personal attention given to packing 
and shipment of orders. 

If you want one tree or one thousand 
it will pay you to examine our stock and 
get our prices. Catalog mailed free. 



CHAMPION & WEST, 
nmi OHIO. 



DISINFECTANTS. 



THEIR PROPERTIES AND APPLICATION. 



Disinfectants should never be made the means of encouragmg habits of carelessness 
or uncleanliness, and while their use is being resorted to, ordmary measures 
should be taken to ensure the removal of dust, dirt, and house refuse as 
regularly as possible, and the application of soap, water and fresh air should 
be in no measure relaxed. Those that think that purity and sweetness will be 
the result of HEAPING DISINFECTANTS ON DIRT had better leave 
those useful substances severely alone. 

No disinfectant is perfect in its action, therefore the aim of all should 
be to remove dirt as completely as possible, and disinfect the traces of it 
that unavoidably remain, always remembering the well-known adage of a 
noted doctor "Sweetness is health, stench is disease." 

Notwithstanding, there are times when a proper and judicious use of 
disinfectants will be found extremely serviceable, and to point out what is 
a proper and judicious use of them is the object of the following remarks. 

Disinfectants can be divided into three classes. 

FIRST— ANTISEPTICS, which act physically, by abstracting water from an 
organic compound or by causing partial or complete coagulation of the sub- 
stance — a state in which it resists change indefinitely, but not otherwise 
destroying or decomposing the organic matter. 

Instances of true Antiseptics may be found in acids, notably Carbolic, 
Salicylic, Boric, Acetic (including vinegar) and Tannic Acids, in several 
neutral substances, such as .Alcohol. Glycerine, Alum, Sulphate of Iron. 
Sulphate of Copper, Chloride of Mercury, Chloride of Zinc, and Chloride of 
Sodium (common salt). 

They are, generally speaking, more economical in use than the second 
class, as a limited quantity of the most powerful of them will effect the per- 
manent preservation of large quantities of matter. 

All the most powerful Antiseptics are more or less poisonous. 

The weaker Antiseptics are harmless, and are used for preserving vege- 
table and animal substances for food, such as alcohol, vinegar, salt, &c. 
For disinfecting purposes the weaker antiseptics above named are valueless, 
as too much would be required to effect the purpose. 

Caibolic acid is by far the most important of the antiseptics. 

THE SECOND CLASS OF DISINFECTANTS are destroyers of organic mat- 
ter, not preservers of it, and act chemically either as oxidizers or reducers, 
resolving the complex organic molecule into more simple or elementary 
forms; they do the same work that putrefaction does, that is, resolve septic 
matter into water, carbonic acid and nitrogen, but with this difference, that 
they do it rapidly and without passing through the interrnediate stages of 
foul and disgusting compounds. 

The best examples of oxidizers are Chlorine. Bromine, and Iodine — indirect 
oxidizers which first decompose the water molecule producing an acid with the 
hydrogen, and liberating oxygen which carries on the oxidizing process. Per- 
manganates of Soda and Potash and Per-oxide of Hydrogen, which readily part 
with a portion of their oxygen, and to a certain extent the essential oils such 
as turpentine, eucalyptus and peppermint oils which in presence of oxygen 
slowly produce ozone or per-oxide of hydrogen. 

The reducers are sulphurous acid, bi-sulphite of lime, sulphate of iron, &c., 
they abstract oxygen from organic matter and so break up the organic 
molecule. 

All these disinfectants of the second class are themselves destroyed by the 
organic matter that they act upon, which distinguishes them from the true 
antiseptics, which do not act chemically but passively, as preservers by mere 
contact. 

THE THIRD CLASS OF DISINFECTANTS are absorbents, substances that act 
by absorbing the foul gases produced by putrefaction, instead of allowing 
those gases to pollute the atmosphere; they are very useful in certain cases, but 
act only in a dry condition. The addition of water to them causes them to give 



off again the vapours they have condensed within their pores. The chief 
absorbents are Peat, Charcoal, Lime, and Dry Earth, and to a limited extent 
cotton wool and all dry vegetable substances, such as sawdust, &c. 

There is some diiiiculty in accurately classifying the different disinfectants, 
many of them having properties that place them in two classes, for instance, 
peat being an acid partakes of the nature of an antiseptic as well as an absorb- 
ent. Charcoal has a distinct oxidizing action as well as absorbent properties, 
and sulphate of iron in addition to its reducing action is a good absorbent of 
sulphuretted hydrogen, especially when mixed with lime". 

CHLORINE is a powerful oxidizing gas that acts by decomposing the water mole- 
cule, uniting with the hydrogen to form hydrochloric acid and liberating 
oxygen; it is a pungent and suffocating gas. but less so than sulphurous acid, 
and unlike the latter may be used for fumigating rooms and enclosed spaces 
whilst they are inhabited, if the precaution be taken not to use too much. The 
gas is slowly liberated from Chlorinated Lime when exposed to the atmos- 
phere, or more rapidly when Chlorinated Lime is acted on by an acid — vinegar 
for instance. 

As an atmospheric disinfectant, Chlorinated Lime or Chlorine is very 
effectual, but its antiseptic properties are poor, and although it deals very 
effectually and rapidly with the minute quantity of septic matter in a polluted 
atmosphere it cannot cope with the large quantities of putrid organic matter 
in drains, cesspools, &c. A ton of sewage matter would orobably require about 
an equal weight of Chlorinated Lime to completely destroy it — a quantity 
altogether out of the (juestion — when the same amount would he rendered per- 
fectly antiseptic with quite a small dose of carbolic acid properly applied. 

SULPHUROUS ACID is the well-known pungent gas given off by burning sulphur. 
It is much used for fumigating infected rooms, clothing and bedding, and is 
probably the best substance that can be used for that purpose; it is a powerful 
reducing agent and acts by abstracting oxygen from organic compounds, but 
only when the vapour of water is present (in its dry state it is inactive), conse- 
quently water should be placed in or freely sprinkled on the floors of rooms 
that are to be fumigated to ensure the presence of a moist atmosphere. 

The gas is twice as heavy as atmospheric air, so that a tray of burning 
sulphur should not be placed on the floor as is so frequently done, but raised 
on a stool or table as high as convenient, a proceeding which materially aids 
the diffusion of the gas. 

It should not be used in conjunction with Chlorine, Chlorinated Lime, or 
Permanganate of Potash, as either of these l)eing oxidizers will neutralize its 
effect. 

The gas is sometimes produced by burning hi-sulphide of carbon in a 
lamp, but burning sulphur is both cheaper and more to be recommended on 
the score of safety. 

One pound of sulphur should be used to fumigate 1,000 cubic feet of air 
space, all window\s, chiiuneys, and crevices being closed to confine the gas. 
The room should be left closed until the next day. Bedding, clothing, &c., 
should be hung up to expose as much surface to the action of the gas as 
possible, first being sprinkled with water. 

PERMANGANATES OF POTASH AND SODA are powerful oxidizers of organic 
matter, but like Chlorine, are themselves destroyed in the process, so that 
their action is limited; they are quite destitute of smell, are harmless, and do not 
volatilize, so that they cannot be used as atmospheric disinfectants except by 
the aid of a spraying apparatus. For rendering any considerable quantity of 
septic matter inoffensive they are out of the question, as the quantity that would 
be required to effect that purpose would almost equal the substance to be 
operated upon, when a very small quantitj' of a true antiseptic, such as carbolic 
acid, which does not expend itself in the process, would produce as good a 
result. 

They are, however, handy for household use, as they are quite free from 
danger and act rapidly. 

CARBOLIC ACID is. an acid obtained from tar by distillation: it is undoubtedly 
the most powerful, antiseptic we have. Unlike oxidizing and reducing agents 
•it acts without exhausting itself. The mere contact of carbolic acid is sufficient 
to preserve septic organic matter; it neither destroys organic matter nor is 
destroyed by it, but arrests all change for an unlimited time — a property which 
renders it at once the most effectual and cheapest disinfectant at our command. 
In its undiluted form it is highly poisonous, a property which unfortunately 
renders it very dangerous for household use. Its corrosive properties.are so 
powerful that in the event of a dose of it being taken into the mouth by accident 



there is absolutely no hope for the life of the unfortunate victim. Very small 
quantities may be successfully treated by the administration of oil or glycerine, 
but any considerable quantity taken into the mouth, whether swallowed or not. 
invariably proves fatal. During the last five years 375 deaths have been caused 
by carbolic acid poisoning in this country — ViS by accident. 236 suicides, and 
one murder. 

Any considerable quantity of the acid coming in contact with the skin 
also produces serious results, and in many such cases a fatal result has followed. 

In consequence of this powerful corrosive action strong carbolic acid 
should only be used as a household disinfectant in the form of a powder, that 
is, mixed with some dry substance, preferably peat, in which form it cannot 
be swallowed by accident, and has no action on the skin. 

It does not dissolve readily in water, that solvent taking up only about 
three per cent, of it. This solution is altogether too weak to be of any real 
service as a disinfectant. But carbolic acid can be chemically treated in such 
a manner as to be readily miscible with water, and combined with substances 
that quite remove its dangerous corrosiveness without in the least decreasing 
its antiseptic properties. This combination is largely sold under the name of 
STANDARD OIL OF TAR, the properties of which will be fully discussed 
further on. and in this form only should carbolic acid be used by unprofessional 
persons. 

For fumigation carbolic acid is very useful, its fumes being much less 
irritating than either sulphurous acid or chlorine; in fact most persons experi- 
ence quite a soothing effect on the lungs when its vapour is used. One ounce 
of it placed in a tin on a stove or fixed over a gas jet or small lamp and allowed 
to boil away is sufificient to fumigate a room containing 1,000 cubic feet of air 
space, and will not inconvenience the occupants of the room in the slightest 
degree, but of course it must be handled with care, and only used by trained 
persons unless some form of carbolic powder is used. The powder known as 
CARBOLIZED SILICATE may very conveniently be used in the same way, 
but taking about four times the quantity. The acid must not be allowed to burn, 
but simply evaporate. 

SULPHATE OF IRON is nuich used for sewage precipitation, and is useful for 
flushing drains. It acts partly as a reducing agent or de-oxidizer and partly 
as an absorbent. It fixes sulphuretted hydrogen, and when mixed with lime, 
absorbs that offensive gas from the atmosphere. Although cheap, it is not 
much used as a household disinfectant on account of the objectionable iron 
stains it leaves on linen and other substances. 

ESSENTIAL OILS, such as Turpentine. Pine Oil. Eucalyptus Oil, &c., are good 
purifiers of the atmosphere, as they have the power of converting oxygen into 
ozone, but as they cannot act in the absence of oxygen they are useless in 
drains and cesspools where a true antiseptic is required. For atmospheric dis- 
infection they are good only if used very sparingly; in excess they produce 
headache and predispose to attacks of fever or influenza almost as much as an 
impure atmosphere, so that unless care and judgment be used in their appli- 
cation the cure may be as bad as the disease. The proper application of the 
Pine and Eucalyptus consists in planting the trees in parks and open spaces 
rather than in bringing their essential oils into dwellings where ventilation is 
necessarily limited. 

PEAT. DRY EARTH AND CHARCOAL are absorbents, and to a limited degree 
oxidizers. Peat will absorb one hundred times its own volume of ammonia 
and other gases in proportion. Earth decomposes organic matter with the 
production of nitrates, charcoal oxidizes by means of the oxygen it conden.ses 
on its surface. Peat is probably the most active of the three, but none of them 
will continue to act for any length of time if submerged in water; they require 
air to revivify them. 

For the preparation of a disinfecting powder no substance can excel peat. 
When mixed with carbolic acid it forms an ideal disinfectant; being absorbent, 
antiseptic and oxidizing it is also light and bulky, properties which enable it 
to be distributed more widely than most substances. 

So marked are the antiseptic properties of Peat that human bodies have 
been dug up in peat bogs in a perfect state of preservation, after having been 
buried in the peat several hundred years. One hundred parts of peat render 
nine hundred parts of ftecal matter perfectly inoffensive. 

PER-CHLORIDE OF MERCURY or corrosive sublimate is very powerful as an 
antiseptic, but its extremely poisonous nature, together with its comparatively 
high price, exclude it from general use in disinfecting, and it only finds a limited 
application as an antiseptic dressing in surgery. 



STANDARD OIL OF TAR partakes of the nature of Carbolic Acid without having 
its dangerous poisonous and corrosive properties; it is prepared from coal tar 
and retains the carbolic acid of the tar in a harmless form; it mixes with water 
in any proportion, forming an emulsion, which is handy and pleasant to use. 
It is a true antiseptic, as the following will prove. Dip a piece of raw meat 
once in STANDARD OIL OF TAR and hang it up exposed freely to the 
atmosphere; it will never show the slightest trace of decomposition, and be as 
free from smell as it ever was. We maintain that no other disinfectant will 
do this. 

The method of using it is simple. Mix with water (one part in 100 of water) 
and use the mixture for flushing sinks, drains, sewers and all such places. In 
close weather floors should be sprinkled with it before sweeping, and a little 
of the mixture used when scrubbing; the sweetness and freshness thus imparted 
to close rooms is remarkable. For street watering, one pint to every hundred 
gallons should be used. Dogs and other animals may be freely washed in it, 
as its cleansing properties are very marked. 

Since its introduction many imitations of it have been attempted, showing 
the great demand there is for such a disinfectant, but we have protected our- 
selves against all such rivalry and competition by placing such a low price on 
the article, and at the same time maintaining the quality at its highest standard, 
that it does not pay small firms to compete with us. 

The sale of STANDARD OIL OF TAR has reached enormous proportions 
both here and abroad. 




STANDARD 
STANDARDS 

0/lOFT^R 
BBINFECTilllli 




STANDARD OIL OF TAR, Tl^l^l^PnUSlli?^.'.! 
LINCOLN DISINFECTING CO. 

48 and 50 Long Street, CLEVELAND, O. 

855 Ellicott Sq. Bldg., Buffalo, N. Y. 
15 Queen St., East, Toronto, Ont. 



ht 



